I never been the biggest fan of radishes until I roast them, they are so much more delicious! I think they taste kind of like Brussel sprouts with a spicy kick at the end. This super easy summer salad is perfect for any BBQ or dinner al fresco. It takes no effort at all to put together and I just love how beautiful it looks as well! The fresh basil dressing really brings the dish together and for adding extra texture and crunch I like to sprinkle some toasted pumpkin seeds and spring onions. Make sure to serve it while still warm!
Serves 2-3 people
2 bunches of radishes – washed, trimmed and cut in halves
500gr of baby potatoes – cut in halves
A generous gluing of olive oil for roasting
2 spring onions – finely sliced
2 tbsp of pumpkin seeds
Salt & pepper to taste
For the dressing:
A small handful of basil leaves
4 tbsp of extra virgin olive oil
1 tsp of balsamic vinegar
Salt to taste
Preheat the oven to 180 degrees Celsius.
Bring a salted pan of water to boil and boil the potatoes for 8 minutes until slightly tender. Drain the potatoes and add them to a large baking tray together with the radishes, a generous glug of olive oil, salt & pepper. Roast in the oven for 25 minutes until the potatoes are golden brown.
In the meantime make the dressing: simply place all the ingredients into a small food processor or blender (hand blender will work too) and blitz until you have a fairly smooth and runny consistency. Add the pumpkin seeds to a pan and toast them on a medium heat for few minutes until they start to brown.
Serve the salad while still warm by tossing the roasted radishes and potatoes with the dressing and sprinkling the pumpkin seeds and sliced spring onions.